Robert Kirincich Email & Phone Number

Accomplished visual artist and passionate Chef with creative flair in menu planning and food preparation, presentation, and service across diverse culinary environments. Natural leader with ability to assign work in the kitchen, prepare meals, schedule staff, delegate tasks, manage inventory, and continuously develop delectable dishes for ever-evolving menu. Skilled in recruiting, interviewing, hiring, and training staff. Effortlessly manage relationships with vendors, secure best prices, and effectively resolve issues. Expertise in baking and pastry work, creating classics to innovative interpretations. Dedication to food quality and control; knowledge of proper food handling and sanitation standards. Capably manage both kitchen and administrative responsibilities simultaneously.Championed favorable reviews from ABC, Chicago Magazine, Chicago Sun Times, and Chicago Tribune.Authored 50-page Standard Operating Procedures (SOP) for Chi Omega kitchen, complete with contracts and job descriptions.Designed layout for $250K state-of-the-art kitchen renovation project at Chi Omega.Contributed to creative design ideas for multimillion-dollar kitchen renovation projects for Public Landing ($5M) and Metropolis Grill ($2.5M).Created and introduced original global menus consisting of foods from South America, North Africa, Middle East, Southeast Asia, and the Caribbean. Wrote Special Dietary Food Accommodation Policy for review by corporate board, leading to formal development of new policy by board, which was based on 80% of submitted content to address nutrition needs of members.Served on advisory board that governed thousands of employees, utilizing effective negotiation and mediation skills to resolve problems immediately with win-win outcomes.Prepared banquets for large groups of up to 1000 attendees, using skills in batch cooking while ensuring the highest level of product quality and presentation.

Listed skills include Leadership, Powerpoint, Social Media, Public Speaking, and 28 others.

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  Head Chef – Chi Omega, Beta Zeta Chapter | Chef – Arizona Alpha House, Corporation Of Pi Beta Phi

  University Of Arizona

  2003 - 2016 - Tucson, Arizona Area

  Managed all aspects of kitchen performance, including planning and preparation of well-balanced and innovative weekly menus for breakfast, lunch, and dinner to ensure proper nutrition of up to 325 members.Supervised and coordinated 12 kitchen staff/servers; assigned tasks for daily meal preparation/service as well as banquets, private parties, and catered events. Maintained solid commitment to serving made-from-scratch meals using fresh, seasonal ingredients in food preparation.Established solid working relationships with vendors, negotiated best prices, and placed orders for food products and supplies.Executed meals in a timely manner and provided excellent customer service in interacting with students.Managed weekly budget and submitted required financial reports; maintained accurate records.Ensured cleanliness and basic maintenance of kitchen spaces and equipment; coordinated maintenance and repair of kitchen equipment.